Marrow jam is economical, delicious and quick to make, and I love it on buttered wholemeal toast, hot crumpets or rye crackers; it also makes a gorgeous filling for a courgette Victoria sponge-style cake, especially if topped with lemony, cream-cheese icing.
The inspirational Pam “The Jam” Corbin, who taught (and still teaches) jam-making at River Cottage, where I used to work, is one of my heroines, and today’s recipe draws on one of hers. She uses jam sugar, which includes pectin, to help her jam set, but my twist on it is that I’ve used honey as a sweetener instead, which adds both a wonderful, floral taste and important nutritional elements, which I think are important when it comes to sweet treats. To help set the jam, I’ve blended an entire pectin-rich lemon (including the rind and skin) into the mixture.
Marrow, honey and ginger jam
Marrow jam preserves an abundant crop into an economical and nourishing sweet treat. We don’t eat much jam in our house, so when I do make it, I often give it to friends and family. It makes a lovely arrival gift and feels like a generous way to share a good harvest.
The translucent strands of marrow cooked into the jam give it body and an intriguing texture. Instead of using the whole lemon, you could instead use two spent lemon rinds that have already been squeezed.
To sterilise the jar (or jars), wash it in very hot water, drain and lay on its side in a cold oven. Turn on the oven to 150C (130C fan)/300F/gas 2. When the oven reaches temperature, turn it off and leave the jar in there until you want to fill it.
To sterilise the lids, put them in a pan of water, bring it to a gentle boil, then turn off the heat and leave in the water until needed.
Makes About 500g
680g marrows (or overgrown courgettes), peeled
70g fresh ginger
1 organic unwaxed lemon
2 x 340g jars honey, or sugar
Put a saucer in the freezer. Grate the marrow into a heavy-based pan, then grate in the unpeeled ginger. Finely chop the lemon, skin and all, add to the pan, then set it on a medium-high heat, cover and bring up to a boil. Cook, stirring, for five minutes, then add the honey, bring back to a rolling boil and cook for about 10 minutes, until the mix turns glossy and starts to thicken.
Take the plate out of the freezer, put a teaspoon of jam on top and return to the freezer for two minutes. Turn the plate on its side: if the jam runs slowly, it is ready; if not, carry on cooking for a few minutes and test again (and repeat as necessary) .
When the jam is ready, decant into a 500g sterilised jar , seal and leave to cool. Refrigerate once open, and consume within six weeks.
